My Favorite Sausage Bread Stuffing

This classic combination of bread, pork sausage, aromatics, and lots of sage produces a stuffing that says Thanksgiving to me.


  • 1 lb dense white sandwich bread, cut into 3/4 inch cubes (about 12 cups)
  • 1 1/2 tsp poultry seasoning
  • 2 medium yellow onions, finely diced
  • 2 stalks celery, finely diced
  • kosher salt
  • 1 lb sweet Italian sausage
  • 8 tbsp (1 stick, 4 oz) unsalted butter, divided: 6T in the stuffing, 2T on top
  • 2 large eggs, beaten
  • 1/4 cup fresh sage, chopped
  • 2 cups chicken stock, low sodium or unsalted


  1. Preheat oven to 200F. Grease a large casserole dish.
  2. Spread out the bread onto two baking sheets. Dry them in the oven for 20-30 minutes, depending on how dry you like your bread cubes. Put the bread in a large bowl and toss with the poultry seasoning.
  3. Increase the oven heat to 400F.
  4. .......

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